Baked Marinara Spaghetti and Meatballs
This baked marinara spaghetti and meatballs is everything you want in a classic Italian-American comfort dish — saucy, cheesy, hearty, and made to feed a crowd.
Instead of serving spaghetti and meatballs separately, this version bakes the pasta, marinara, and meatballs together under a blanket of mozzarella and Parmesan so all the flavors meld in the oven. You still get tender pasta, juicy meatballs, and a rich tomato sauce, but now there’s that irresistible cheesy top and cozy casserole vibe. It’s perfect for weeknight dinners, potlucks, game days, or when you just want something everyone at the table will actually eat without complaining.
The best part? You can use store-bought marinara and frozen or pre-cooked meatballs to make it extra easy, or go full homemade if you have time. Either way, once it’s layered and baked, it comes out bubbling, fragrant, and ready to serve in big, twirlable portions.
Ingredients for Baked Spaghetti and Meatballs
Spaghetti – Cooked just to al dente so it doesn’t get mushy while baking.
Olive oil – A little for sautéing the onion and to coat the pasta so it doesn’t stick.
Onion and garlic – Build the base flavor in the marinara so it tastes fresher and more homemade.
Marinara sauce – Use your favorite jarred brand or homemade. Around 3 cups is ideal for coating the pasta and meatballs.
Italian seasoning, salt, and pepper – To punch up the flavor and make the sauce taste like it simmered longer than it did.
Cooked meatballs – Homemade, frozen, or store-bought, about 20–25 small ones. They’ll heat through in the sauce and bake with the pasta.
Mozzarella cheese – Melts beautifully over the top to make that golden, cheesy layer.
Parmesan cheese – Adds sharp, salty flavor and helps brown the top.
Fresh parsley or basil – Optional but adds color and a little freshness before serving.
How to Make This Baked Marinara Spaghetti and Meatballs
STEP 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
STEP 2: Bring a large pot of salted water to a boil and cook the spaghetti until just al dente — 1 to 2 minutes less than the package suggests. Drain the pasta and toss it with a small drizzle of olive oil to keep the strands from sticking.
STEP 3: In a skillet, heat the olive oil over medium heat. Add the finely diced onion and sauté until softened and translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant.
STEP 4: Pour in the marinara sauce, add the Italian seasoning, and season with salt and black pepper to taste. Stir to combine and let the sauce simmer for a couple of minutes to warm through.
STEP 5: Add the cooked or thawed meatballs directly to the skillet of marinara sauce. Stir gently so they’re coated. Let them simmer for 2–3 minutes so everything is hot and saucy.
STEP 6: In the baking dish, spread half of the cooked spaghetti in an even layer. Spoon over half of the meatball marinara mixture, spreading it across the pasta. Sprinkle with a mix of mozzarella and Parmesan.
STEP 7: Repeat the layers with the remaining spaghetti, more sauce and meatballs, and the rest of the cheeses on top. Make sure the final layer is cheese so it bakes up bubbly and golden.
STEP 8: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted, slightly browned around the edges, and the sauce is bubbling.
STEP 9: Let the baked spaghetti rest for about 5 minutes so it sets slightly. Garnish with fresh parsley or basil and serve hot.
Can I Use a Different Pasta Shape Instead of Spaghetti?
You can. Spaghetti gives it that classic feel, but penne, ziti, rotini, or linguine all work well. Just remember to cook whatever pasta you choose to al dente, because it will continue to cook in the oven. A sturdier pasta shape can be especially handy if you’re making this ahead or reheating.
Do I Have to Cook the Meatballs First?
Yes — the meatballs should be fully cooked before baking the casserole. This recipe is designed for precooked meatballs (homemade, frozen, or store-bought). If you’re making meatballs from scratch, bake or pan-cook them first, then add them to the marinara. That way you know they’re cooked through and you’re only heating everything together in the oven.
Can I Make This Ahead of Time?
Definitely. You can assemble the whole dish — pasta, sauce, meatballs, and cheese — cover it, and refrigerate it for up to 24 hours before baking. When baking from cold, add an extra 10 minutes to the covered bake time. It’s a great make-ahead meal for busy days or when you want to prep dinner in the morning.
Helpful Tips
- Don’t overcook the pasta on the stovetop; slightly underdone is best for baked pasta.
- If your sauce is very thick, add a splash of pasta water before layering so the casserole stays saucy.
- Use freshly shredded mozzarella for the best melt.
- You can add a layer of ricotta or cottage cheese between the pasta layers for a lasagna-style version.
What to Serve with Baked Spaghetti and Meatballs
Serve it with garlic bread or cheesy breadsticks to scoop up extra marinara.
A simple green salad with Italian dressing or Caesar salad helps balance the richness.
Roasted broccoli, green beans, or a medley of zucchini and peppers make great vegetable sides.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish in a 350°F (175°C) oven, covered, until hot.
This baked marinara spaghetti and meatballs is one of those recipes that feels familiar and special at the same time — saucy, cheesy, and made for sharing.
Baked Marinara Spaghetti and Meatballs
Ingredients
- Around 1½–2 dozen pre-cooked meatballs each approximately 1½ to 2 inches in size
- 2 cups mozzarella shredded finely
- 3 cups of your preferred marinara sauce either homemade or store-bought
- ½ cup of freshly grated Parmesan cheese
- 12 ounces of uncooked spaghetti noodles approximately three-quarters of a standard pound box
- A small onion minced finely
- Two cloves of garlic crushed or finely chopped
- 1 tablespoon extra-virgin olive oil for sautéing
- Another tablespoon of olive oil to coat pasta
- 1 teaspoon dried Italian herb blend
- Sea salt and ground black pepper adjusted to preference
- Chopped fresh parsley or basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a 9×13-inch casserole dish with nonstick spray or a small amount of oil.
- Bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente, then drain thoroughly and toss with 1 tablespoon of olive oil to prevent sticking.
- In a skillet over medium heat, sauté the diced onion in a tablespoon of olive oil until it turns translucent and tender. Stir in the minced garlic and cook for an additional 30 seconds until aromatic.
- Pour the marinara sauce into the pan, incorporating the Italian seasoning. Season with salt and freshly ground pepper to taste. Stir in the cooked meatballs and let the mixture simmer gently for a few minutes.
- To assemble, begin by layering half of the cooked spaghetti in the bottom of the prepared baking dish. Spoon over half of the meatball and sauce mixture, then sprinkle with half of the shredded mozzarella and a portion of the grated Parmesan.
- Repeat the layering process with the remaining spaghetti, followed by the rest of the sauce and meatballs. Top with the remaining cheeses.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese develops a golden, bubbling crust.
- Allow the casserole to rest for 5 minutes after removing it from the oven. Garnish with chopped basil or parsley, if desired, and serve hot.